{"id":21454,"date":"2023-10-06T18:05:21","date_gmt":"2023-10-06T16:05:21","guid":{"rendered":"https:\/\/www.bakinglab.nl\/?page_id=21454"},"modified":"2025-10-21T21:12:19","modified_gmt":"2025-10-21T19:12:19","slug":"zuurdesem-starter","status":"publish","type":"page","link":"https:\/\/www.bakinglab.nl\/en\/zuurdesem-starter\/","title":{"rendered":"Active sourdough starter"},"content":{"rendered":"Order the sourdough starter we use in our bakery from our webshop<\/a> or purchase it in our shop in Amsterdam. Discover more sourdough baking resources on our website, and don’t forget to explore our sourdough workshops<\/a>.\r\n\r\norder fresh sourdough starter in our webshop<\/a>\r\n\r\nSourdough<\/strong>\r\nSourdough bread has become fashionable in recent years. Fermenting your own “wild” sourdough bread in the comfort of your kitchen is a unique and rewarding experience. However, when topics gain commercial popularity, information about related products can become inaccurate.\r\n\r\nIndustrial sourdough bread is typically made with sourdough cultures that are pre-formulated at large companies to provide a consistent taste. When making these industrial breads, commercial yeast is usually also added to promote the rising power of the dough and to further moderate the taste and acidity of the bread. In some cases, only the flavor of a sourdough is added to the bread in the form of a powder. This therefore does not involve active sourdough fermentation and cannot be called a proper sourdough bread.\r\n\r\nCreating traditional wild or natural sourdough bread requires an active sourdough starter,\u00a0 typically comprising wild yeasts and lactic acid bacteria. In a traditional sourdough bakery, this culture is usually maintained daily, i.e. refreshed with water, flour or meal. A well-maintained sourdough starter smells fresh and sometimes fruity. When the sourdough is ripe it often tastes like yoghurt (lactic acid) and when it is overripe it often tastes like vinegar.\r\n\r\nCare and activation of a sourdough starter<\/strong>\r\n\r\n\r\n\r\n